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31st July 2010
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Poulet au Cidre BretonRecipe: MainIngredients: 6 chicken breasts (approximately 110grs each). 2 apples (preferably Golden type) 3 large onions 4 Tablespoons butter (2 oz) 2 cups of brut cider from Brittany 2 Tablespoons of Cognac (optional) 1/2 cup of cream 2 pinches of ground nutmeg salt and pepper to taste Directions: Cut onions into fine strips. Cut apples into small cubes (1cm squared). Add onions and apples to a frying pan with 2 tablespoons of butter. Cook on medium heat for 5-7 minutes until golden. In a larger thicker pan melt remaining butter. Add the Cognac and brown chicken breasts (3 minutes). Add the cooked onions and apples and cover with the cider. Add nutmeg, salt and pepper. Allow to simmer (without cap) until 2/3 of the cider has evaporated, approximately 30-40 minutes. Remove the chicken breasts and set aside keeping them warm. Pour the cream into the cider sauce and stir for a few minutes. If necessary, to thicken sauce, add a teaspoon of flour. Coat the chicken with the sauce. Immediately serve with rice or potatoes Bon Appétit! Brittany Food and Drink Home Page |
Creme BruleeRecipe - Dessert
Whisk the eggs with the sugar until pale and foamy. Add the seeds from the vanilla pod and the cold whipping cream. more... Calamaris in White WineRecipe: MainGently rinse Calamaris and pat dry. Peel and cube onions. Skin, de-seed and cube tomatoes. Gently fry onions in butter... more...French Cookery Cookbooks Looking to improve your French cookery skills? The FrenchEntrée bookshop features an excellent selection of French Cookery cookbooks to enable you to improve your French cookery skills. |
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